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Ingredients
Dough
• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten
• 4 cups all-purpose flour
• oil
Topping
• 3/4 cup butter
• 3/4 cup brown sugar
• 1/2 cup chopped walnuts
Filling
• 3/4 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter
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Directions
1. Proof yeast: In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy foam appears, about 10 minutes.
2. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
3. In a large bowl, combine the yeast mixture, milk mixture, eggs, then add 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. (30 to 60 minutes)
6. Topping (optional): melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup walnuts; set aside.
7. Combine 3/4 cup brown sugar, 1/2 cup walnuts, raisins, and cinnamon; set aside. Melt remaining butter; set aside.
8. Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar, walnut, raisin, cinnamon mixture.
9. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With looped thread, (or serrated knife), cut into 15 pieces; place in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
10. Preheat oven to 375 degrees F (190 degrees C), then bake for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
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Bread Troubleshooting
The Dough Does Not Rise
• Old yeast
• Water was too cool to activate the yeast or so hot that it killed the yeast
• The dough is too stiff
• Rising place is too cool
The Bread Falls In The Oven
• Dough rose too much and got too light
The Bread Does Not Brown On The Sides
• Pans are too bright and reflect heat away from the sides
• Poor pan placement in the oven and therefore overcrowding
The Bread Has An Excessive Break On The Side
• Oven is too hot
• Insufficient rising period
• Improper shaping
The Tops Of The Bread Loaves Are Cracked
• Bread cooled too rapidly, probably in a draft
• The dough is too stiff
• The dough is not mixed well
Baked Loaf Crumbles Easily
• Dough is not mixed well
• Too much flour added
• Rising place is too warm
• Rising period too long
• Oven temperature is too low
The Bread Is Doughy On The Bottom
• Loaves were not removed from pans and allowed to cool on racks after baking
The Crust Is Too Thick
• Too much flour
• Insufficient rising period
• Oven temperature is too low
The Bread Is Heavy & Dense
• Too much flour added
• Insufficient rising period
• Certain flours (whole wheat, rye, and others) create a heavier loaf than all-purpose unbleached flour
The Bread Is Wet Inside & Has A Coarse Grain
• Insufficient rising period
The Bread Is Dry & Has A Coarse Grain
• Too much flour added
• Dough not kneaded long enough
• Rising period too long
• Oven temperature too low
The Bread Contains Dark Streaks
• Uneven mixing or kneading
• Bowl was greased too heavily
• Dough was not covered during rising period
The Bread Has Holes In It
• Air not completely pressed out of dough when loaves were shaped
• Dough rose too long before baking loaves
The Bread Smells &Tastes Of Yeast
• Rising periods too long
• Rising place is too warm
The Bread Has A Sour Taste
• Rising place is too warm and therefore the dough rose too quickly
• Dough rose too long before being baked